Low Sodium Croissant with Scrambled Eggs
Start your day on a deliciously wholesome note with this Low Sodium Croissant with Scrambled Eggs recipe! Crafted from scratch, these golden, flaky croissants are made without added salt, allowing the natural richness of unsalted butter and a delicate touch of sugar to shine through. Paired with creamy, perfectly seasoned scrambled eggs—infused with the subtle heat of black pepper and a hint of low-fat milk—this dish achieves a balance of indulgence and health-conscious simplicity. The croissants are light, airy, and melt-in-your-mouth perfect, thanks to a classic lamination process, while the soft scrambled eggs add a luxurious, protein-packed filling. Garnish with fresh chives for a pop of color and flavor, and you’ve got a brunch centerpiece that’s low in sodium but high in satisfaction. Ideal for a leisurely morning or an elegant breakfast treat, this recipe is a must-try for anyone seeking a savory, heart-healthy twist on a French classic.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 grams Unsalted butter
- 200 grams Unsalted butter (additional for folding)
- 10 grams Yeast
- 30 grams Sugar
- 250 ml Whole milk
- 6 large Eggs
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Low-fat milk
- 2 tablespoons Fresh chives (optional for garnish)
Instructions
1. Prepare the Croissant Dough: In a bowl, mix the flour, yeast, and sugar. Gradually add the warm milk and mix until a dough forms. Knead for about 10 minutes until smooth. Cover and refrigerate for 1 hour.
2. Laminate the Dough: On a floured surface, roll out the dough into a rectangle. Place the cold butter in the center and fold the dough over to encase the butter. Roll out again and fold into thirds. Repeat the rolling and folding process three more times, refrigerating the dough briefly if it becomes too soft.
3. Shape and Proof the Croissants: Roll the dough out into a large rectangle. Cut into triangles and roll each from the base to the tip, forming a crescent shape. Place on a baking tray. Cover and let rise at room temperature for 1-2 hours, until doubled in size.
4. Bake the Croissants: Preheat the oven to 200°C (390°F). Bake the croissants for about 15-20 minutes until golden brown. Let cool slightly before serving.
5. Scramble the Eggs: In a bowl, whisk the eggs with the low-fat milk and black pepper. Heat olive oil in a non-stick skillet over medium heat. Pour in the eggs and slowly stir with a spatula, pulling the curds from the edges to the center until just set.
6. Serve: Slice the croissants in half horizontally. Pile the scrambled eggs on top of the bottom half of each croissant, if desired, sprinkle with fresh chopped chives. Place the top croissant half over the eggs and serve immediately.
Nutrition Facts
Calories |
5985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 435.7 g | 559% | |
| Saturated Fat | 246.9 g | 1234% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 2146 mg | 715% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 431.8 g | 157% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 45.9 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 12.5 mcg | 63% | |
| Calcium | 696 mg | 54% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 1545 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
